Zucchini Bread

1 1/2 cups all purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder

1/4 teaspoon salt

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 cup sugar
1 cup finely shredded unpeeled zucchini (or finely shredded apple)
1/4 cup vegetable oil
1 egg
1/4 teaspoon lemon zest
1/2 cup chopped walnuts

Preheat oven to 350° F

In a medium bowl, combine all the dry ingredients and stir to combine. Stir in zucchini, oil, egg, lemon zest, and walnuts. Mix well.
Spray a 8x4x2 inch loaf pan with non-stick cooking spray. Mix 2 tablespoons sugar and 1 teaspoon cinnamon. Dust the oiled pan with the sugar/cinnamon mixture. Pour batter into prepared pan and bake at 60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes on a wire rack in pan. After pan has cooled remove bread from pan and cool thoroughly on a wire rack. Wrap tightly with saran wrap and store overnight before slicing.